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Top-down view of cooked Greek lemon chicken with melted feta and herbs in a cast iron skillet.

Greek Lemon Chicken with Feta

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Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • For the Chicken & Marinade
  • 1.5 lbs boneless skinless chicken breasts (or thighs)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice approx. 2 large lemons
  • 1 tbsp lemon zest
  • 4 cloves fresh garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • To taste Sea salt and freshly cracked black pepper
  • For the Topping & Garnish
  • 1/2 cup block feta cheese crumbled
  • Handful fresh flat-leaf parsley chopped
  • 1 fresh lemon sliced into wheels

Method
 

  1. Whisk the Marinade: In a bowl, combine the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper.
  2. Marinate the Chicken: Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Coat evenly and refrigerate for 30 minutes (or up to overnight).
  3. Prep the Oven: Preheat your oven to 400°F (200°C).
  4. Sear the Chicken: Heat a drizzle of olive oil in a heavy, oven-safe skillet (like cast iron) over medium-high heat. Remove chicken from the marinade (reserve the liquid) and sear for 2 to 3 minutes on each side until golden brown.
  5. Bake: Pour the remaining marinade directly into the skillet around the chicken. Transfer the skillet to the oven and bake for 15 to 20 minutes.
  6. Add the Feta: Carefully pull the skillet out. Sprinkle the crumbled feta cheese over the top of the chicken. Return to the oven for another 5 minutes, or until the cheese is softened and the internal temperature of the chicken reaches 165°F (74°C).
  7. Garnish & Serve: Let the meat rest for 5 minutes. Top with chopped fresh parsley and lemon wheels, spooning those rich pan juices right over the top before serving.

Notes

  • Use Fresh Citrus: Do not use bottled lemon juice. Fresh juice and lemon zest give the bright, authentic Mediterranean flavor without being overly sour.
  • Master the Feta Timing: Add the crumbled feta during the last 5 minutes of baking. This allows it to soften and warm through without melting completely into the pan sauce or burning.
  • Don't Overcook: Use a meat thermometer to pull the chicken breasts out the exact second they hit 165°F (74°C) to keep them juicy.
  • The Searing Step: Searing the chicken for 2-3 minutes per side before baking locks in moisture and creates a beautiful golden crust.
     
  • Reheating Tip: Reheat leftovers gently in a covered skillet over low heat with a splash of water or chicken broth to trap steam and prevent drying out.